Spring may be approaching, but this cosy nutritious family dinner is still one of my go-tos for the colder evenings at this time of year. It’s comforting, colourful, and a brilliant “use up what you’ve got” recipe, plus the cheesy scones make it feel like a proper treat without loads of fuss.
This combo is also really handy if you’re feeding little ones: the soup is naturally soft, and you can easily adjust textures depending on your child’s age and stage.
Why I love this minestrone
- Balanced and filling: veggies + beans + pasta for a satisfying bowl.
- Flexible: you can swap in different veg and beans depending on what’s in the cupboard.
- Batch-cook friendly: perfect for leftovers the next day (hello, easy lunch).
Great with dippers: the cheesy scones make this meal feel extra comforting.
Ingredients: Warming Minestrone Soup (Serves 4–6)
- 1 tbsp oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 celery sticks, chopped
- 1 red pepper, chopped
- 2 large carrots, sliced
- 1 tin beans of your choice (e.g. kidney, cannellini/white beans, etc.)
- 1 tin chopped tomatoes
- 2 tbsp tomato purée
- 1 bay leaf (optional)
- 1 tsp oregano
- 2 tsp fresh basil
- 2 oz (56 g) wholewheat spaghetti
- 1½ pints stock (made with water + ½ vegetable stock cube)
- 1 tsp soy sauce (optional)
- Black pepper, to taste
Method: Minestrone Soup
- Add the oil to a large saucepan and warm over a medium heat.
- Add onion, garlic and celery and cook for around 5 minutes.
- Add the remaining vegetables, chopped tomatoes and tomato purée.
- Add the herbs and stock.
- Bring to the boil, then reduce the heat and simmer for around 30 minutes with the lid on.
- Add the spaghetti, beans and soy sauce. Simmer for another 20 minutes (until pasta is cooked).
- Add black pepper to taste.
- Serve warm with cheesy scones.
Recipe adapted from: Sarah Brown’s Vegetarian Kitchen.
Ingredients: Cheesy Scones (Makes 6 medium scones)
- 12 oz (340 g) self-raising flour (6 oz white + 6 oz wholemeal)
- 3 tsp baking powder
- Pinch of pepper (if making only for yourself you can add a pinch of salt)
- 3 oz (85 g) butter
- 6 oz (170 g) grated cheddar
- 1 tsp English mustard powder
- Milk, to bind
Method: Cheesy Scones
- Add the flour, baking powder and pepper to a bowl.
- Add the butter and rub in with your fingertips until it looks like breadcrumbs.
- Stir through the mustard powder and grated cheese.
- Add a splash of milk and mix until you have a soft dough (add a little more milk if needed).
- Roll out and cut into scone shapes.
- Place on a greased baking tray.
- Bake at 180°C (or Gas 7–8) for around 10 minutes, until risen and lightly golden.
- Serve warm alongside the soup.
Recipe adapted from: Marguerite Patten’s Every Day Cook Book.
Easy swaps and time savers
- No spaghetti? Use small pasta shapes, for example orzo or stars
- Short on veg? Frozen mixed veg can work really well in minestrone.
- Cooking for a child who prefers smoother textures? Blend a portion, then stir it back in for a thicker texture.
- No time for scones? Toast, pitta fingers, or warm crusty bread work really well here too!
Serving ideas for little hands
- Offer small amounts of the soup along with soft dippers – e.g. scones, toast fingers and let them use them as a scoop for the soup
- If your child finds the texture tricky, or is wary of too many ‘bits’ in the soup, start with more broth and fewer chunks, then build up over time.
- If you’re worried about mess, start really small. A small portion of soup with a nice chunk of toast for scooping can help mitigate some of the mess. A coverall bib is always a good idea too!
If you’re looking for more similar recipes, check out these winter warming family friendly comfort foods. This recipe is a real family favourite in our house as it’s one my mum used to make for us all the time growing up. I’ve got an adapted version in my book How To Wean Your Baby, along with plenty more family friendly recipes suitable for even the littlest members of your family!